Colombo is a general term for curry in the Caribbean. Colombo powder Is a type of curry powder that is usually mild but fragrant.
Heat the oil in a large pan, add the chow-chow, onion, cardamom seeds and ginger and cook for 2-3 minutes. Add the garlic, chillies, fennel seeds and curry powder and cook over a low heat until the vegetables begin to soften. Stir in the coconut milk, stock, curry leaves and turmeric, bring to the boil and cook over a low heat for 10-15 minutes or until the chow-chow is tender and the sauce has reduced and thickened slightly. Season to taste, then transfer to a serving dish and sprinkle with coriander. Serve with fragrant rice.